12 Reviews of Beer Wisconsin Bratwurst

From: Family of four

On Aug 13, 2006

Rita L, this is the very best bratwurst recipe I've tried. I did omit the sauerkraut and cooked in the oven. I layered butter, onions, sugar and caraway seeds in the bottom and placed the bratwursts on top. I baked at 325 for about 1 1/2 hrs and then turned the oven to broil so the tops could brown before serving. I also browned buns in a nonstick pan to serve them on for dinner. They were soooo delicious! Thanks!

From: *Kathy*

On Oct 7, 2006

Loved it! It was a nice fall day, and I planned to make these brats for lunch on the patio. A friend dropped by and we had a great meal and relaxing afternoon chatting under the fall sun. Earlier in the week, I picked up a new whole grain mustard especially for this recipe — regular old prepared mustard wasn't going to cut it, and I'm glad we had something special. I added about 1/2 tsp. of caraway seeds because a pinch just didn't seem to be enough. An excellent lunch, and the leftovers were enjoyed the next day too!

From: CraftScout

On Jun 11, 2007

These were wonderful! I loved the "rye" flavor from the caraway seeds, and I used a GOOD beer, so the onions and kraut was delicious. This is an excellent way to cook brats! Thanks for a great recipe.

From: Super Sara

On Oct 8, 2007

Mmmm... delish! These were SO good! My husbands from another planet and doesn't like sauerkraut, but I definitely topped mine with some! I also added in a sliced yellow onion while I simmered them. Thanks for sharing this awesome dish!

From: doggodess

On Sep 7, 2007

I made this for my husband this week and he loved it. He swore he hated sourkrut but would have a open mind. Boy did he change his mind. this is the first recipe I have tried and we loved thank you for sharing, Patsy in Roswell Ga.

From: Bonnie G #2

On Jan 21, 2007

Wonderful is all I can say. Had this last night and my husband couldn't find enough good to say about it. Easy to make too, served it on a hard roll, salad on the side and couldn't be better. I didn't change a thing. Thanks Rita for a quick, easy and deliscious recipe, this will be a mainstay in my recipe file.

From: Ycooks2

On Jul 26, 2008

This recipe is so good. We are making it for the second time tonight. Thank you Rita for a very gooood recipe. Made recipe exactly as written.

From: oakenguy

On Oct 18, 2007

SO GOOD! The beer/kraut mixture made them so tasty, I'm curious about how other meats will taste simmered in it. My whole family loved it!

From: pattikay in L.A.

On Sep 14, 2008

Really nice sandwiches. I've never liked sauerkraut, but I thought I'd give it a try on top of these brats. We all really enjoyed it - my guys loved the touch of sweetness from the sweet onion and the brown sugar. A perfect use for a couple of bottles of beer that were past their prime. Thanks for sharing!

From: Zaarina

On Aug 21, 2008

Amazing! This recipe is such a great way to prepare brats for a barbecue. I made this the day before I was serving them. Then the day of, we threw them on the grill ,and because they were pre-cooked, we only had to browned them up a little. Reheated the sauerkraut on the stove-top, served the brats with German Curry Sauce for Wurst German Curry Sauce for Wurst, and pleased a crowd of people. This recipe is a keeper.